Best 8 Split Pea Barley And Ham Soup Recipes

HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP

Steps:

• Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
• Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.

SPLIT PEA SOUP WITH BARLEY AND HAM

Steps:

• In a medium bowl or liquid measure, combine the water, bouillon cubes and spices and whisk to combine (it's ok if the bouillon cubes don't completely dissolve).
• In a medium round slow cooker (about 4-quart), layer peas, barley, ham, carrots, onion and celery. Do not mix.
• Pour in the water/spices mixture and add the bay leaf to the slow cooker.
• DON'T STIR!
• Cover the slow cooker and cook on high for four hours or on low eight hours, until the peas reach the desired creamy, soft texture.
• Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. Serve immediately.
• Note: Upon sitting and/or refrigerating, this soup thickens considerably. Simply add water or chicken broth to thin the soup to the desired consistency before re-serving.

BROTHY SPLIT PEA & HAM SOUP

Steps:

• In a large stockpot, combine the ham, bay leaves, and 3 quarts of water. Bring to a boil. Reduce the heat to a low wimmer until the meat is tender, about 2 1/2 hours.
• Remove the ham from the stockpot and pick it into bite sized pieces. Return to the stockpot. Add the split peas, potatoes, and thyme to the stock. Cook until tender, about 20 minutes.
• In a large saute pan heat the olive oil on medium high. Saute the onions, carrots, garlic and celery. Add the butter and sugar. Cook the vegetables until carmelized, 12 to 15 minutes.
• Add the vegetables and potatoes to the split-pea pot. Simmer until the potatoes are tender, about 10 minutes. Add the salt and pepper to taste and a splash of balsamic vinegar.

SPLIT PEA AND BARLEY SOUP

Steps:

• Pick over the split peas. Rinse, drain and place them in a saucepan. Cover with water to the depth of one inch, bring to a boil and cook for two minutes. Remove from heat and set aside to soften for one hour.
• Melt butter or oil in a large, heavy kettle. Add onion, celery and carrot and saute over medium heat until soft and just barely beginning to color. Drain and rinse the peas and add them. Add 10 cups of water and the bay leaves.
• Bring to a boil, lower heat to a simmer and cook for one hour. Add the barley and continue cooking one hour longer.
• Stir the soup, add lemon juice and dill. Season to taste with salt (don't be surprised if you need quite a bit) and pepper. Serve topped with a dollop of sour cream or yogurt if you wish.

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE

Steps:

• Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

SPLIT PEA AND BARLEY SOUP

Steps:

• Place broth, split peas, onion, carrot, celery and garlic into a 3-quart pot.
• Bring to a boil over medium-high heat.
• Reduce heat and simmer, uncovered, for 1 hour.
• Mix soup, a small amount at a time, in a food processor or blender.
• Return pureed soup to pot and add barley.
• Bring to a boil, reduce heat, and simmer 30 to 40 minutes or until barley is tender.
• Season with salt and white pepper.

SPLIT PEA 'N HAM SOUP

Steps:

• Put all ingredients and 6 1/2 cups water in a 5 1/2-quart slow cooker.
• Cover and cook on high for 6 hours, or low for 12 hours until peas are very soft and fall apart.
• Remove ham.
• When cool enough to handle, cut meat off the bone, dice and return to soup.

SPLIT PEA SOUP WITH HAM

Steps:

• In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
• Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
• Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
• Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.